Just a few weeks in the past, the chef Ifrah F. Ahmed was in Los Angeles, and I ordered a breakfast burrito from her pop-up, Milk & Myrrh. The burrito wrapper was product of anjero, the tender, bubbly fermented bread, and it was full of eggs and fuul — Somali-style fava beans stewed with tomatoes, onion, garlic and a mixture of heat, toasted spices known as xawaash.
Usually I’d really feel a bit imply, telling you about one thing so scrumptious that I had out and about. However don’t fear, we’ve got Ifrah’s recipe for fuul proper right here! I believe it’s price making greater than you want in an effort to attain for it the subsequent day, too. (And it’s a extremely great make-ahead meal should you’re fasting for Ramadan.)
You’ll be able to have fuul with anjero, or any form of flatbread, after all. However keep in mind Ifrah’s breakfast burrito, and don’t overlook how versatile fuul will be! Unfold it on bread brushed with olive oil and toasted below the broiler for extra-good beans on toast. Have it on a bowl of scrambled eggs with a little bit sizzling sauce. Fold it inside a flour tortilla with cheese, pressed onto a sizzling pan till the tortilla browns.
I grew up on Sudanese-style ful, spelled and made a little bit otherwise. My dad often set out the recent fava beans alongside heaps of toppings — chopped uncooked onion, tomato, chiles, herbs, a block of crumbly feta cheese, lemons and plenty of olive oil — so we might every make our personal bowls precisely how we needed. Ful is a feast, and you can also make it any time with dried or canned fava beans.
For those who’re on the lookout for spring recipes, and also you occur to have good asparagus round, I wish to direct you to David Tanis’s wok-fried asparagus with walnuts, and Ali Slagle’s lemony orzo with asparagus and bread crumbs. I actually love that strategy of dropping a vegetable into the identical boiling water because the pasta to cook dinner it, after which draining the pasta and vegetable collectively.
Wok-Fried Asparagus With Walnuts
Go to the recipe.
One Extra Factor
I liked listening to from you final week about the way you cook dinner your recent entire fava beans.
Some readers urged braising the entire pods in vegetable inventory till actually tender, with onion and herbs, lemon and olive oil. Others mentioned stewing older pods with tomatoes and garlic made them extraordinarily scrumptious — which made me consider Samin Nosrat’s excellent recipe for long-cooked greens (you’ll be able to skip the anchovy, after all).
Just a few readers mentioned that should you labored with actually younger, tender beans — the primary of the season — then you would get away with a really brief cook dinner time: Toss fava pods with olive oil and salt, then grill them for just some minutes till softened and barely charred.
Certainly one of my favourite solutions for when the pods are in between — tender sufficient to grill, however possibly a bit too fibrous to eat entire — was to decorate them with a little bit olive oil, lemon zest and juice, and salt and pepper after grilling them, then squeeze the beans out in your mouth, chewing on the pods and getting essentially the most out of them you probably can earlier than spitting out the fibers. Seems like enjoyable!